I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers.
The cooking procedure is the same however, I am adding Marsala instead of wine and red peppers instead of tomatoes, which add a sweet taste and complete the dish.
As a side dish, you can serve baked potatoes or pilaf rice, something that will soak those juices full of flavour.
You can prepare it for a family meal, or for a dinner party as long as you are sitting at the table.
You need knife and fork to remove the flesh from the bone.
I wouldn't serve it at a buffet.
If you are planning a dinner menu, you can serve a soup or minestrone as a starter.
The recipe is very simple and easy to make.
It calls for a whole chicken cut into pieces.
Don't substitute with deboned chicken breast because the bones add flavour to the sauce.
My favourite piece is chicken thigh as it is juicier than the breast.
That works fine for my family as my husband like breasts.
However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.
Italian Chicken with Peppers
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or white wine
- salt and pepper
Cut the chicken into 6 parts and separate the wings from the breast. Do not use deboned chicken as the bones add flavour to the dish
Clean and slice the onion and the celery
stir-fry with olive oil
Add the chicken and stir until brown evenly
Pour 1/2 cup of Marsala or white wine and let it evaporate for few minutes
Add the peppers cut in long strips and season with salt and pepper.
Cover and cook for 40 minutes. Add some parsley or basil for decoration.
Calories 549 calories per serving
Fat 37 gr per serving
Carbohydrates 5 gr per serving
Proteins 50 gr per serving
Sugar 3 gr per serving
Sodium 245 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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